Szechuan Chicken Noodles

• 2 Packets Thin straight/pulled egg noodles (Shanghai Noodles works well OR Thin Hakka Noodles : 2 x 250 gm packets)

• 2 Chicken breasts, cut to thin strips

• 10 Dried Red chilies (hot or mild to your taste, cut in half)

• 2 cups Carrots, julienne grated (loosely packed , thin, long pieces- use a curly peeler to get long thin strips)

• 1 small Cabbage cut thinly as possible (long strips)

• Half of one Capsicum /bell pepper (sliced julienne-long strips-may mix red and green peppers)

• 1 yellow Onion, thinly sliced

• 8 large cloves 8-10 Garlic, bruised

• 1-2 Eggs, scrambled with salt and pepper (optional)

To marinate chicken:

• 2 Tbsp light soy sauce
• 2 tsp Hsiao Sin /Chinese Rice Wine (may be omitted or substituted with liquid meat tenderiser)
• 2 tsp Cornflour

Sauce ingredients:

• Half of one Chicken bouillon cube (diluted in ½ cup water OR ½ cup homemade chicken stock)
• 1 tsp light Soy sauce
• 1-2 Tbsp Chili oil (see below for special recipe (recommended)
• 1 tsp Sugar
• 1 tsp Sesame oil
• 2 tsp Corn flour

For the chilli oil:

• ¹⁄₂ cup Peanut oil/Soyabean oil (You can use Sunflower oil as well)
• 10 Dried Red chilies (we recommend using the shriveled up variety which is less hot)
• ¹⁄₈ tsp salt
• 3 cloves Garlic (crushed)
• ¹⁄₂ inch-piece Ginger, (crushed)
• 1 tsp Sichuan peppercorns if available